The inspiration for this recipe simply came from some leftover pineapple. I had bought pre-packaged, pre-sliced pineapple and had about a cup of it left — just sitting there in its own juices. So I figured I may as well make something out it instead of letting it go bad.
I’m calling this “pineapple cake” because, although I did follow steps similar to that of a pineapple upside down cake, the cut of pineapple I used as well as the batter I created resulted in a light, fluffy, yet moist cake with the juicy fruit scattered throughout. (more…)
Sometimes, the glamour of a dish is in the details. It’s that extra 10% you give a plate of food that takes it from “yum” to “wow.” It’s what will make your guests feel special because you’re serving them something that tastes special. And it doesn’t have to be technical, or even fancy. And that’s the beauty of a coulis…
I’m not going to lie, I don’t remember the last time I had a donut. A real donut. And I’m ok with that. I do, however, have a major sweet tooth when it comes to my breakfast meals, so I just couldn’t resist trying my hand at another baked donut recipe — with chocolate!
This pumpkin bread is made with whipped egg whites and greek yogurt, making it lighter — in texture, taste, and calories — than most recipes out there. It’s not too sweet so, while you could enjoy it on its own as a breakfast treat or a healthy dessert, it also pairs nicely with a fresh salad.
I made these cute, less-guilt donuts in lieu of a birthday cake — and they were a big hit!